Thursday, July 2, 2015

Egyptian Roses

⅓ cup vegetable shortening
1 cup granulated sugar
2 eggs
1 tablespoon rose water
2 cups all-purpose flour
salt to taste
colored sugar crystals

Beat shortening, sugar, eggs and rose water until light and fluffy. Add salt and flour. Chill several hours or overnight in the refrigerator. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Separate the dough into 2 or 3 parts. Work with one part, keeping the remaining dough refrigerated, roll dough into balls walnut-sized balls. Place on cookie sheets about 2" apart. Flatten with the palm of your hand. Make 4 cuts equidistant from each other going form the outside edge of the cookie almost to the center. Do not go all the way to the center, you don't want to cut the cookie in half. Pinch and lift the center of the cookie. Gently pinch the "petals" to form the shape of rose petals (between the slits). Sprinkle with colored sugar crystals. Bake 8 to 10 minutes or until lightly browned on bottom. Cookies should not brown of the top.

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